Slow Cooker Chicken Pot Pie
Tender chunks of chicken and potato, with peas and carrots, are cooked in a creamy sauce, then topped off with wedges of flaky pie crust in this slow cooker version of classic comfort food.
Servings: 6 -8 servings
Calories: 425kcal
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups sliced carrots
- 4 cups peeled diced potatoes
- 1 medium onion diced
- 2 cups low sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dry thyme
- 1 cup heavy cream
- 3 tablespoons flour
- 1 cup frozen peas
- 1-2 tablespoons chopped fresh parsley
- 1 box refrigerated pie crust 2 crusts total
Instructions
- Lightly grease a slow cooker. Add the cubed chicken, carrots, potatoes, and onion.
- Add chicken broth to slow cooker, along with salt, pepper, and thyme. Cover and cook on low for 6 hours.
- About 30 minutes before serving, turn slow cooker to high. Whisk together the cream and flour until smooth. Stir into slow cooker and mix well. Cook for an additional 30 minutes on high, or until sauce is thickened and bubbly.
- Meanwhile, preheat oven to 450 degrees. Unroll pie crusts and cut each into 8 wedges. Place wedges on large baking sheets and bake for about 8 minutes, or until golden brown.
- Five minutes before serving, stir peas and parsley into slow cooker.
- Ladle mixture into bowls and top with one or two pie crust wedges.
Nutrition
Serving: 1g | Calories: 425kcal | Carbohydrates: 40g | Protein: 25g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 82mg | Sodium: 469mg | Fiber: 5g | Sugar: 6g